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1995-09-26
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From uuneo!sugar!taronga!arielle Tue Aug 03 16:10:30 CDT 1993
Article: 5332 of rec.food.recipes
Newsgroups: rec.food.recipes
Path: uuneo!sugar!taronga!arielle
From: cschnell@iiasa.ac.at (Carey SCHNELL)
Subject: Wild Rice Risotto
Message-ID: <1993Aug3.075317.21840@iiasa.ac.at>
Followup-To: poster
Sender: arielle@taronga.com (Stephanie da Silva)
Reply-To: cschnell@iiasa.ac.at
Organization: IIASA, Laxenburg, Austria
Date: Tue, 3 Aug 1993 07:53:17 GMT
Approved: arielle@taronga.com
Wild Rice Risotto (with Chicken and Cashews)
Serves 4
200g wild rice
4 fillets chicken
2 onions
1 leek (or spring onions)
butter/margarine/oil (whatever your preference)
30g Cashews
2 tbspns Sherry (or something similar)
salt, ground pepper
(Again this is an Austrian recipe, so please forgive the sentence
structure)
- Rinse the rice in a "hair sieve"- fine grid. Bring 800 ccm water
to the boil (just over a pint, from memory) and add the rice- cook 5 mins.
Turn the heat to very low, place a lid on the saucepan, and cook until the
water is evaporated (about 40 mins.)
- Cut the chicken into chunks, cut the onion into slices, and cut
both the white and green parts of the leek/spring onions in to slices.
- Heat the butter/marge/oil, and brown the chicken one minute. Add
the onion slices and cook one minute, add the cashews and cook one minute,
then add the leek (or whatever) and cook one minute (surprise, surprise....)
- Add the rice and toss through, then slosh in the Sherry, salt
and pepper.
Serve with a green salad... Nice and light for a hot day
Mahlzeit!
Carey Schnell-Wright
... An Aussie in exile in Austria